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Tuna Cakes with Mustard Mayo Recipe

Tuna Cakes with Mustard Mayo Recipe photo by Taste of Home

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These patties take the cake! Canned tuna is the surprise ingredient in these veggie-packed rounds. If you’d like, add more zip to the creamy mustard-mayo sauce with prepared horseradish. —Simple & Delicious Test Kitchen

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Tuna Cakes with Mustard Mayo Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 eggs
3 tablespoons minced fresh parsley, divided
1/2 teaspoon seafood seasoning
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1/2 cup seasoned bread crumbs
1/2 cup shredded carrots
2 tablespoons butter, divided
1 package (12 ounces) frozen peas
1/4 teaspoon pepper
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon 2% milk

Directions

In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, breadcrumbs and carrot. Shape into eight patties.
In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown.
Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas. Yield: 4 servings.

Nutritional Facts 2 tuna cakes with 1/2 cup peas and 4 teaspoons sauce equals 433 calories, 25 g fat (7 g saturated fat), 149 mg cholesterol, 910 mg sodium, 24 g carbohydrate, 5 g fiber, 28 g protein.

Originally published as Tuna Cakes with Mustard Mayo in Simple & Delicious February/March 2012, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tuna Cakes with Mustard Mayo

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Reviewed on Oct. 01, 2012 by monlyn9

I have made these about 10 times now and love them. I do weekly meal planning on a budget so these go in when I need a cheap meal to stretch my money. My 18 month old gobbles them up!

Reviewed on Mar. 07, 2012 by ColleenaG

My family enjoyed this recipe. I was a little concerned that they may be bland so I did add miniced onions, lemon juice and garlic powder to the cakes. To the Mustard Mayo I added pickel relish. A keeper for sure.

Reviewed on Mar. 07, 2012 by skymom747

I have made this recipe a couple of times already, and we just love it! So quick and full of flavor. Plus you can't beat the cost per serving!

Reviewed on Mar. 04, 2012 by monlyn9

I've made this twice now. My husband and I love them as do my kids (ages 1 and 2 1/2). Quick, easy and cheap. I do cook them a little longer than the recipe calls for because I like them nicely brown and crusted.

Reviewed on Feb. 22, 2012 by patmcraebellsouth.net

Forgot to defrost something? No problem this is such an easy quick enjoyable recipe. No more last minute tuna casseroles for me.